Candied Lemon Christmas Bread Recipe

Candied Lemon Christmas Bread Recipe
Candied Lemon Christmas Bread Recipe photo by Taste of Home
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Candied Lemon Christmas Bread Recipe

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Make your baking pay off in a big way: with four large, moist, slightly sweet loaves, you'll have extras for gifts. —Michaela Rosenthal, Indio, CA
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling

Ingredients

  • 9-3/4 to 10-1/4 cups bread flour
  • 3/4 cup sugar
  • 3 packages (1/4 ounce each) active dry yeast
  • 2 cans (12 ounces each) reduced-fat evaporated milk
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 cup butter, cubed
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 cup chopped candied lemon peel
  • 6 large egg yolks
  • 2 large eggs

Directions

In a large bowl, combine 9-1/4 cups flour, sugar and yeast. In a large saucepan, heat the milk, yogurt, butter and water to 120°-130°; stir in vanilla and lemon peel. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg yolks, eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 4 loaves (12 slices each).
Originally published as Candied Lemon Christmas Bread in Taste of Home Christmas Annual Annual 2016, p139

Nutritional Facts

1 slice: 169 calories, 5g fat (3g saturated fat), 46mg cholesterol, 64mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 9-3/4 to 10-1/4 cups bread flour
  • 3/4 cup sugar
  • 3 packages (1/4 ounce each) active dry yeast
  • 2 cans (12 ounces each) reduced-fat evaporated milk
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 cup butter, cubed
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 cup chopped candied lemon peel
  • 6 large egg yolks
  • 2 large eggs
  1. In a large bowl, combine 9-1/4 cups flour, sugar and yeast. In a large saucepan, heat the milk, yogurt, butter and water to 120°-130°; stir in vanilla and lemon peel. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg yolks, eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 4 loaves (12 slices each).
Originally published as Candied Lemon Christmas Bread in Taste of Home Christmas Annual Annual 2016, p139

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